Chicken Pie

Easy Food Special - - LARDER LUCK -


4 chicken fil­lets

½ onion, chopped

1 gar­lic clove, chopped 8 mush­rooms, chopped

1 x 400g tin of Heinz Cream of Chicken Soup

4 large pota­toes, par­boiled and thickly sliced

Salt and black pep­per

2 sheets puff pas­try (the ready­rolled ver­sion is eas­i­est) 1 Heat a large fry­ing pan over a medium heat and cook the chicken for 1-2 min­utes per side, or un­til it browns. Stir in the onions and gar­lic.

2 Cook for two min­utes and add in the mush­rooms and the tin of soup. Sim­mer on a low heat for ten min­utes. Sea­son with salt and pep­per.

3 Line a casse­role dish with one layer of puff pas­try. Bake in a pre­heated oven at 180˚C/160˚C fan/gas mark 4 for five min­utes to par­cook the pas­try.

4 Re­move from the oven and layer the pota­toes over the pas­try.

5 Top with the chicken and soup mix­ture. Layer an­other sheet puff pas­try along the top of the dish and curl in any loose ends.

6 Bake for 20-25 min­utes un­til the pas­try has risen and browned.

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